- 2 1/2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups warmed milk
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- Pinch freshly grated nutmeg (optional)
- 2 ounces grated Gouda
In a medium saucepan, melt butter over medium-high heat. Add flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in milk and continue to whisk until the sauce thickens and comes to a boil, about 2–3 minutes. Reduce heat to a simmer; season the bechamel with salt, pepper and nutmeg. Allow to simmer for 2–3 minutes, then stir in the cheese and whisk until melted. If the sauce seems too thick, thin with a little milk.